noosa slow food

Snail Blazer

Image source: Photographer Martin Duncan

Edwina Cattanach meets the newest members of Australia’s first Snail of Approval program.

Now in its fifth year we are super proud of the growing Snail of Approval recipients recognised by volunteer-run Slow Food Noosa. The locally-run food program has listed more than 50 local farmers, food artisans, chefs, restaurants and schoolchildren from across the region that adhere to the global ideals of producing or serving good, clean and fair food that is as local and seasonal as possible.  

Slow Food Noosa President Jason Lewis said the program gave participants the ability to think globally but act locally and it continued to attract dedicated participants from all over Noosa and surrounds.

“Now more than ever is the time to be eating as locally and seasonally as we can. We are so grateful to program participants for ensuring this philosophy is firmly embedded in their businesses,” Jason said. “It’s an honour to recognise those who are taking the time and effort to create, grow and serve good, clean and fair food.” 

Mr Lewis said the accredited program puts the local region on the global map with the Slow Food network reaching more than one million supporters in 160 countries. 

Slow Food champion Matt Golinski said the program was particularly useful when sourcing local produce for View by Matt Golinski at Peppers Noosa Resort & Villas.

“It’s really important to support our local farmers and producers because not only do we get to know these true champions of local food but it’s our support that puts food on the very tables of these hardworking farmers who grow it,” he said. 

“Slow Food is a way of life and a very big part of my personal and professional life so I believe in educating the community and young children about the origins of their food to ensure a life of positive and healthy food choices. We hope to share our knowledge and food traditions with future generations and in particular, the ethical morals that supporting farmers and producers who nurture, grow and maintain our local food supply is the best way that they can give back to their community.”

About the Author /

Edwina has more than 20 years’ experience working in media, marketing, communications, event management and stakeholder engagement.

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